Ricotta Cheese

6 cups whole milk
2 cups heavy cream
3 tablespoons + 1 teaspoon distilled white vinegar
1 teaspoon kosher salt

Combine the milk, cream, 3 tablespoons vinegar and salt in a medium pan. Slowly bring the milk mixture to a simmer over medium heat. Simmer the milk mixture for 3 to 4 minutes–curds will begin to form. Remove from heat and stir in remaining teaspoon of vinegar. Let this stand for about 15 minutes.

Line a mesh strainer with a couple of layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for about an hour. Gather the cheesecloth corners and gently squeeze some of the excess liquid from the ricotta.

Transfer to a serving dish–best when still warm.

Makes about 3 cups.

Cheesecloth – 18 Sq Feet: Grade 50 – 100% Unbleached Cotton – Filter – Strain – Reusable

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